Food is Medicine – Early Research

Food is Medicine – Early Research

Food is Medicine is truly a divine concept. No doubt, it is the grand Creator who made the food. No human did so. Nor can a human make a seed, then causing it to grow. Humans can manipulate the divine but can never reproduce it. That fact is seen in a most clear and evident way through the early vitamin-nutrient research. It was a time when vitamins and other essential growth and development factors were first being discovered, about 1910 through the 1940s. It’s incredible that all this pioneering research was going on despite the World Wars, which demonstrates the compelling nature of the discoveries.
The investigators knew the basic constituents of food and attempt to duplicate this artificially. They then fed this artificial complex to laboratory animals. The results were catastrophic though compelling. Animals fed the synthetic diet failed to thrive, rather, did far worse, developing pathological conditions. In contrasts, those fed whole food, even a small amount of it, along with the semi-synthetic diet thrived and continued, therefore, to grow.
This is demonstrated in a most profound way by research conducted on animals prior to the 1920s.  It began with German investigators, about 1881, lead by Lunin who stated that by no means could any animal subsist on artificial food and/or a semi-synthetic diet. Said the investigator, “Substances other than casein, fat, milk sugar, and (mineral) salts are indispensable” for overall health as well as healthy development. Yet, despite this researchers continued to attempt to sustain animals on artificial diets, even though this always failed miserably. It wasn’t just artificial diets that failed but was also “isolate-type” diets, that is those based on isolated components of a food, never the whole, complete food. A typical statement found in that era is as follows: as stated by one group:
We gave our animals excellent protein, plenty of fat and carbohydrate to supply energy needs, and all the mineral salts necessary…such a diet should comply with all requirements.,”
Yet, it did not comply, and, consequently, the growth and development of the animals failed. Now, it was certain to the more modern investigators that Lunin’s statement was real and that there are powerful factors within food other than the obvious nutrients that are necessary for life itself. About 1913 a monumental effort was made in the attempt to prove the existence of critical factors in food outside the known, basic ingredients. The investigators, led by Cambridge University’s Professor Hopkins, attempted to feed animals the isolated components of a whole, nourishing food, in this case, whole milk versus those who did get in their rations whole foods.
According to Benjamin Harrow’s Vitamins: Essential Food Factors:
Hopkins took two sets of rats, which we shall call A and B, in about the same stage of development (and) same fed and fed A with isolated constituents similar to those (found) in milk (protein, fat, sugar, and mineral salts) and B with the same substances plus a minute quantity of fresh milk. The rats belong to series A lost weight, and showed decided pathological symptoms. Those belong to series B steadily gained in weight. On the 18th day the diets were reversed…Amos immediately, A begin to gain in weight and B to lose in weight.
Is it not the most impressive research ever known? A tiny amount of a whole food, pure, raw whole milk, made the difference between vital life and virtually a process of death, surely outright degeneration. The degeneration was prevented from merely a small fraction of the milk in the diet. This diet provided key nutrients, particularly vitamin A and vitamin D, without which a growing animal cannot thrive. There are other factors, though, in whole food which remain undiscovered and unknown. Incredibly, said Harrow: “The amount of milk added was so small that it could not have added anything material to the energy value of the food…” Yet, they determined, the milk contained the “missing components” that were essential to life. These components may be known, collectively, as Factor X, as coined by ground-breaking dental physician Westin Price. The factors include vitamins A and D, among numerous others. These factors are found in a limited number of foods, including whole milk products, butter, fatty fish (especially fish heads, liver, and roe), skins of edible meats (like turkey and chicken skin), germs of grains and also rice germ as well as bran, edible yeast, and some whole green vegetables as well as certain wild foods, like rose hips.
Whole food supplements are the answer
In addition to food sources Factor X and its related components can be found in certain whole food supplements. Such exclusive whole food supplements are difficult to find and only made by a few companies. Don’t be fooled. Many companies manipulate the information to make it appear that their supplements are truly food based when they are not, that is they are a combination of a food base plus synthetic or semi-synthetic vitamins. If it is food-based, this can be determined by reading the labels. A list of such exclusive whole food supplements are as follows:
whole food fatty fish oil, uncorrupted, not fractionated, from wild sockeye salmon (salmon heads)
truly whole food cod liver oil, uncorrupted, not fractionated, from wild cold livers
truly whole food B complex powder made from rice bran, rice germ, whole rice fractions, and torula yeast
non-GMO brewer’s yeast
whole food vitamin C from wild camu camu and acerola cherries
whole food vitamin E from sunflowerseed oil
raw honey
wild bee pollen
royal jelly
wild rose hip tea from pulverized rose hips
Such supplements are powerful ones for health regeneration. They can be consumed with impunity, as long as the sources are pure, wild, and/or organic. Use them for better health. That’s the Food as Medicine guarantee.
Sources:
Harrow, B. 1921. Vitamins – Essential Food Factors. New York: E. P. Dutton & Co.